Description
A vibrant, elegant appetizer featuring roasted sweet potato rounds topped with creamy burrata, tart pomegranate arils, and a crunchy walnut-herb topping.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1/2 cup pomegranate arils
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon honey
- 1 tablespoon balsamic glaze for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
- In a small bowl, mix chopped walnuts and parsley. Place a spoonful of burrata on each sweet potato round.
- Top with walnut mixture and pomegranate arils. Drizzle with honey and balsamic glaze before serving.
Notes
You can customize the seasonings to taste.